Egyptian Roast Lamb (Kharouf Mahshi)
Egyptian roast lamb, also known as kharouf mahshi, is a traditional Egyptian dish that showcases the rich flavors of tender roasted lamb. The lamb is marinated in a fragrant blend of herbs and spices, then slow-roasted to perfection. This dish is often served as a centerpiece during festive occasions and family gatherings.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat the oven to 180°C (350°F).
- 02
In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade.
- 03
Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated.
- 04
Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
- 05
Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting.
- 06
Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful.
- 07
Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender.
- 08
Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Peachyeung316; view original image record .
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